Description

This classic Lemon Tart captures the vibrant spirit of Menton, France, with its buttery shortcrust pastry and silky citrus curd. Perfect for any occasion, it offers a refreshing burst of flavor balanced with sweetness, making it an elegant dessert.

Ingredients

Scale

1.5 cups All-purpose flour
1/2 cup Unsalted butter (cold)
1/4 cup Powdered sugar
1 large Egg yolk
3/4 cup Fresh lemon juice
2 tablespoons Lemon zest
1 cup Granulated sugar
1/2 cup Heavy cream
4 Large eggs

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Instructions

Combine the flour and powdered sugar in a large bowl. Cut the cold butter into small cubes and work it into the flour until the mixture resembles coarse sand
Add the egg yolk and a tablespoon of cold water. Mix gently until the dough just comes together. Shape into a flat disc, wrap in plastic, and chill for at least 30 minutes
Roll the dough out to an 11-inch circle and transfer it to a 9-inch tart pan. Press the dough into the edges and trim any excess
Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove weights and bake for another 5 minutes until lightly golde
Whisk the eggs and granulated sugar in a medium bowl until smooth. Gradually stir in the lemon juice, lemon zest, and heavy cream
Lower the oven temperature to 325°F (160°C). Pour the lemon mixture into the warm crust. Bake for 20 to 25 minutes until set around the edges with a slight jiggle in the center
Cool completely at room temperature, then refrigerate for at least two hours to set before slicing

Notes

Always zest your lemons before juicing them for the freshest flavor.

For a healthier option, consider using almond flour instead of all-purpose flour.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 22g
Sodium: 45mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 5g
Cholesterol: 145mg